CN107712172A - A kind of preparation method for the mixing instant tea powder that ferments - Google Patents
A kind of preparation method for the mixing instant tea powder that ferments Download PDFInfo
- Publication number
- CN107712172A CN107712172A CN201710893063.8A CN201710893063A CN107712172A CN 107712172 A CN107712172 A CN 107712172A CN 201710893063 A CN201710893063 A CN 201710893063A CN 107712172 A CN107712172 A CN 107712172A
- Authority
- CN
- China
- Prior art keywords
- preparation
- tea powder
- barley
- tea
- instant tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to tea product deep process technology field.The invention discloses a kind of preparation method for the mixing instant tea powder that ferments, it includes stock, cleaning, fixing, color protection, crushing, enzymolysis, fermentation, extraction, concentration and drying and other steps, and from tealeaves, barley, blueberry, cleaning fluid, color stabilizer, compound biological enzyme and composite zymocyte as raw material.Mixing instant tea powder by fermentation produced by the present invention has the characteristics of keeping the original color of tealeaves, color does not shade and is not susceptible to brown stain；With higher Se content, can promote immunity reduces the ill probability of body；, being capable of anti-aging containing abundant anthocyanidin.
Description
Technical field
The present invention relates to tea product deep process technology field, and the preparation side of instant tea powder is mixed more particularly, to a kind of ferment
Method.
Background technology
Tea, is a kind of widely welcomed beverage, and one of three big beverage of the world.The edible way of traditional tea is
Make tea, but shortcoming of both presence of making tea：One is it is time-consuming, be not suitable for the nervous modern life of rhythm；The second is tea
Utilization rate of active components is low, be especially insoluble in the protein of water, vitamin, chlorophyll, trace element can not dissolve in water and
Often discarded with slag.Therefore, it is increasingly diversified with the consumption pattern of people, in recent years, " food tea " side of " edible tea powder "
Formula substitutes the leading position of " making tea " to a certain extent.The granularity requirements of edible tea powder are the smaller the better, so as to obtain cunning
The mouthfeel of profit, make entrance without slag sense, and chlorophyll in the small edible tea powder of granularity and other active ingredients are easier to dissolve
And absorption.
In tea powder process, most color will be lost, i.e., in tea powder finished product on tealeaves color (green),
Fragrant (tea smell) residual is less, so, either using tea powder as food additives, or is used as independent Foods or drinkses, all
Its peculiar flavour will be lost.
The content of the invention
To solve the above problems, can keep tealeaves natural primary color the invention provides one kind and be by higher Se content
With the preparation method of the fermentation mixing instant tea powder of abundant anthocyanidin.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of preparation method for the mixing instant tea powder that ferments, comprises the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 10~20 parts of blueberry, cleaning fluid 150~
200 parts, 5~7 parts of color stabilizer, 1~1.2 part of compound biological enzyme, 8~13 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 1~3 hour, is then dried；
c）Fixing：The tea green-keeping that will be cleaned and after drying；
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 8~13 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, gone out after standing 1~3 hour at 20~30 DEG C
Enzyme, then it is filtrated to get barley blueberry juice；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 20~30 DEG C of temperature, it is indoor
Relative humidity is to be sterilized after being fermented 20~28 hours under 75~85% environment；Then tunning is dried at 90~100 DEG C,
It is 3~9% to make the moisture in tunning, and tea mixture is made；
h）Extraction：The water of 6~10 times of volumes of tea mixture is added to tea mixture, it is small that 0.8~1.3 is extracted at 80~90 DEG C
When, tea extract is made；
i）Concentration：By tea extract to 8~12%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
Although many tea places use organic farming now, the use of agricultural chemicals, the tea after harvesting are reduced or avoided
Leaf surface still can adhere to the impurity such as some dust, animal secretions, almost lose to after harvesting in existing tea-manufacturing technology
Tealeaves carries out related work, while simply cleans tealeaves with water and can also influence the flavor of tea product.In order to protect in the present invention
The cleaning on tealeaves surface is demonstrate,proved, cleaning fluid is especially added and the fresh tea passes under harvesting is cleaned.While in order to ensure in tea powder
In preparation process, it is lost in morely in order to ensure that the nutritional ingredient of tealeaves is only, is not damaged excessively also for color, perfume (or spice) for ensureing tealeaves etc.
Lose, especially used color stabilizer to handle tealeaves.Simultaneously in order to enrich the taste of tea powder and nutrition, also add barley,
The raw materials such as blueberry, in order to more obtain the anthocyanidin in barley and blueberry, the side of compound biological enzyme enzymolysis has been also suitable it
Method, ensure that more anthocyanidin can be enriched in final products.In addition, sent out during present invention fermentation using composite bacteria
Ferment.
Barley, it is a kind of raw material of common baked barley tea, but simply steeps barley in water in traditional handicraft, or in water
In decocted, due to the structure of barley, the nutriment including anthocyanidin in barley is difficult to precipitation and is utilized, this hair
Bright middle use cellulase treatment barley, enables the nutriment therein including anthocyanidin more to separate out and is utilized.
Fresh tea leaf after harvesting, which is immediately placed in cleaning fluid, to be preserved, because the cleaning fluid in the present invention not only has
Clean the effect that tealeaves removes tealeaves surface impurity and pollutant, moreover it is possible to play fresh-keeping effect, can also reduce moisture in tealeaves
Scattered and disappeared in the case of uncontrollable, can also play a part of a part of color protection certainly；It is fresh during existing traditional tea picking
Random outdoor storage after tea picking, the risk further polluted by environmental contaminants so be present, there is also because harvesting ring
Border（Such as temperature, wind）Difference causes, and moisture loss situation is not quite similar, and causes the quality processed complex degree etc. that differs or increase to ask
Topic, certain preservation can also be played using cleaning fluid to tealeaves.During fixing, the conventional steps in tea preparation process, it is made
With being the oxidation enzyme killing in order that in tealeaves, slow down the oxidizing brown stain of tealeaves, while the part water in tealeaves can also be removed
Divide to carry out the processing of next step.After fixing, although the oxidation reaction inside tealeaves is alleviated, for coming from
Oxidation reaction in environment needs to spray a part of color stabilizer on tealeaves surface again to realize.Barley is conventional tea-drinking raw material,
But because the biological structure of barley, its main nutritional ingredient are protect by firm cell membrane, hot-water soak or boiling etc.
Processing can not extract the nutriment in barley in water, therefore largely effect on the nutritive value of baked barley tea, particularly barley
In contain more rich anthocyanidin, this is also to be ignored extensively, the barley after crushing and the blueberry after crushing is mixed, then
Cell membrane of barley and Blueberry cell etc. is decomposed using cellulase and pectase, can be greatly by barley and indigo plant
Water-soluble anthocyanidin in the certain kind of berries is discharged into the aqueous solution；Contain substantial amounts of superoxide dismutase in blueberry, freedom can be eliminated
Base, situations such as slowing down or preventing product oxidation stain can be also played to a certain extent.Fermentation is to use common process, using three kinds
Strain carries out mixed fermentation, strengthens fermentation efficiency.Dried afterwards by extraction filtering and concentrating and instant tea powder is made.
Preferably, cleaning fluid is made up of sodium acid carbonate, zinc chloride, sodium chloride, calcium chloride and water, wherein each component content
For 5~10wt% of sodium acid carbonate, 2~4wt% of zinc chloride, 4~6wt% of sodium chloride, 5~7wt% of calcium chloride, surplus is water.
Main component cleans decomposition to have based on sodium acid carbonate to dust and acid attachment in cleaning fluid
Inorganic salts, the host inorganic salt component of sodium acid carbonate, calcium chloride and sodium chloride composition cleaning fluid, it is in proportion with postpone can
With good cleaning action；The zinc ion in zinc chloride in raw material have the function that can inhibitory enzyme activity, while chlorination
Sodium calcium chloride also plays the role of certain inhibitory enzyme activity, although rejection ability is strong not as good as zinc chloride rejection ability, it is above-mentioned these
The composition inhibited to enzyme can suppress the activity of the oxidizing ferment in tealeaves after being met with tealeaves, slow down in tealeaves and aoxidize
The enzymatic oxidation of enzyme and enzymatic browning effect, avoid the nutritional ingredient in tealeaves from being oxidized and decompose, while also can guarantee that tealeaves energy
Enough keep preferable color.
Preferably, color stabilizer is made up of D-araboascorbic acid sodium, zinc gluconate, citric acid and EDTA-2Na, wherein
Each component content is D-araboascorbic acid 10~15wt% of sodium, 5~8wt% of zinc gluconate, citric acid 8~13wt%, EDTA-
2Na5~10wt%, surplus are water.
Main component in color stabilizer is that the EDTA-2Na of complex reaction can occur, and it can be with the metal in tea enzyme
Ion complexation, the activity of destructive enzyme, the oxidizing brown stain of tealeaves do not occur inside tealeaves；Other main component is with antioxygen
The D-araboascorbic acid sodium of change effect, it has good reproducibility, is reacted prior to tealeaves and the oxygen in environment, ensures
The oxidizing brown stain of tealeaves does not occur from the environment residing for tealeaves；In addition zinc gluconate and citric acid is according to experiment to tealeaves
Oxidizing brown stain has specific inhibitory action.The solution of above-mentioned four kinds of raw materials compounding being capable of comprehensive suppression tealeaves oxidizing brown stain
Generation so that tealeaves can ensure there is good color and luster always in preparation process, also can guarantee that the related battalion in tealeaves
Forming point will not scatter and disappear.
Preferably, compound biological enzyme is by cellulase, pectase and protease by weight 2：1：0.5 composition.
Cellulase and pectase can destroy the cell membrane of plant cell and the pectin of connection cell membrane etc., protease energy
It is enough to be distributed on cell membrane or the decomposition of protein the acceleration cell, cell membrane, cell membrane of cell membrane surface, enable to
Anthocyanidin in barley and blueberry is easier/more separated out, and improves the utilization rate of raw material.
Preferably, composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：（0.8~1）：（1~
1.2）Composition.
Saccharomycete, acetic acid bacteria and the compounding of lactic acid bacteria can ensure that most nutriment can be by abundant profit in raw material
With, and through test yeast bacterium, acetic acid bacteria and lactic acid bacteria with weight ratio 1：0.9：There is best ferment effect during 1.1 compounding,
It can ensure that end article has higher nutriment.Se-enriched yeast is that one kind is trained using the culture medium of raw material containing inorganic selenium
Foster saccharomycete, it is rich in selenium element, and contained is the more preferable Organic Selenium of security, is increasing the same of the nutrition of final products
When do not endanger the safety of user.
Preferably, in step c, fixing mode is steam beating, and vapor (steam) temperature is 100~120 DEG C.
Preferably, in step c, the steam feed of steam beating is 1~2wt% vitamin C aqueous solution.
Steam beating carried out using the vitamin C aqueous solution, one prevent the oxidation during green removing in high temperature, and two increase
Certain VC nutrition.
Preferably, in step f, controlled enzymatic hydrolysis pH is 4.5~5.5.
Preferably, protease is papain or pepsin.
Preferably, pectase is pectinesterase.
Therefore, the invention has the advantages that：
（1）Instant tea powder is mixed by fermentation produced by the present invention had and keep the original color of tealeaves, color does not shade and not
The characteristics of brown stain easily occurs；
（2）Mixing instant tea powder by fermentation produced by the present invention has higher Se content, and can promote immunity reduces machine
The ill probability of body；
（3）Instant tea powder is mixed by fermentation produced by the present invention and contains abundant anthocyanidin, being capable of anti-aging.
Embodiment
Technical scheme is further described with reference to embodiment.
Obviously, described embodiment is only the part of the embodiment of the present invention, rather than whole embodiments.Based on this
Embodiment in invention, all other reality that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example is applied, belongs to the scope of protection of the invention.
In the present invention, if not refering in particular to, all equipment and raw material are commercially available or the industry is conventional,
Method in following embodiments, it is this area conventional method unless otherwise instructed.
Embodiment 1
A kind of preparation method for the mixing instant tea powder that ferments, comprises the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 10 parts of blueberry, 150 parts of cleaning fluid, color protection
5 parts of agent, 1 part of compound biological enzyme, 8 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 1 hour, is then dried；Cleaning fluid is by bicarbonate
Sodium, zinc chloride, sodium chloride, calcium chloride and water composition, wherein each component content is sodium acid carbonate 5wt%, zinc chloride 2wt%, chlorination
Sodium 4wt%, calcium chloride 5wt%, water 84wt%；
c）Fixing：The tea green-keeping that will be cleaned and after drying；Fixing mode is steam beating, and vapor (steam) temperature is 100 DEG C, and steam kills
Blue or green steam feed is the 1wt% vitamin C aqueous solution
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；Color stabilizer is by D-araboascorbic acid sodium, zinc gluconate, lemon
Acid and EDTA-2Na compositions, wherein each component content is, D-araboascorbic acid sodium 10wt%, zinc gluconate 5wt%, citric acid
8wt%, EDTA-2Na 5wt%, water 72wt%；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 8 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, gone out after 20 DEG C, pH stand 1 hour for 4.5 times
Enzyme, then it is filtrated to get barley blueberry juice；Compound biological enzyme by cellulase, pectinesterase and papain by weight
2：1：0.5 composition；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 20 DEG C of temperature, it is indoor relative
Humidity is to be sterilized after being fermented 20 hours under 75% environment；Then tunning is dried at 90 DEG C, makes the moisture in tunning
Content is 3%, and tea mixture is made；Composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：0.8：1 group
Into；
h）Extraction：The water of 6 times of volumes of tea mixture is added to tea mixture, is extracted 0.8 hour at 80 DEG C, tea extraction is made
Liquid；
i）Concentration：By tea extract to 8%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
Embodiment 2
A kind of preparation method for the mixing instant tea powder that ferments, comprises the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 13 parts of blueberry, 170 parts of cleaning fluid, color protection
6 parts of agent, 1.1 parts of compound biological enzyme, 10 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 1.5 hours, is then dried；Cleaning fluid is by carbonic acid
Hydrogen sodium, zinc chloride, sodium chloride, calcium chloride and water composition, wherein each component content is sodium acid carbonate 7wt%, zinc chloride 2.5wt%,
Sodium chloride 4.5wt%, calcium chloride 6wt%, water 80wt%；
c）Fixing：The tea green-keeping that will be cleaned and after drying；Fixing mode is steam beating, and vapor (steam) temperature is 105 DEG C, and steam kills
Blue or green steam feed is the 1.5wt% vitamin C aqueous solution
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；Color stabilizer is by D-araboascorbic acid sodium, zinc gluconate, lemon
Acid and EDTA-2Na compositions, wherein each component content is, D-araboascorbic acid sodium 12wt%, zinc gluconate 6wt%, citric acid
10wt%, EDTA-2Na 7wt%, water 65wt%；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 10 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, after 22 DEG C, pH stand 1.5 hours for 5.0 times
Enzyme deactivation, then it is filtrated to get barley blueberry juice；Compound biological enzyme by cellulase, pectinesterase and papain by weight
Than 2：1：0.5 composition；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 24 DEG C of temperature, it is indoor relative
Humidity is to be sterilized after being fermented 23 hours under 79% environment；Then tunning is dried at 94 DEG C, makes the moisture in tunning
Content is 5%, and tea mixture is made；Composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：0.9：1.1
Composition；
h）Extraction：The water of 8 times of volumes of tea mixture is added to tea mixture, is extracted 1.0 hours at 84 DEG C, tea extraction is made
Liquid；
i）Concentration：By tea extract to 9%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
Embodiment 3
A kind of preparation method for the mixing instant tea powder that ferments, comprises the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 17 parts of blueberry, 180 parts of cleaning fluid, color protection
6 parts of agent, 1.1 parts of compound biological enzyme, 11 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 2.5 hours, is then dried；Cleaning fluid is by carbonic acid
Hydrogen sodium, zinc chloride, sodium chloride, calcium chloride and water composition, wherein each component content is sodium acid carbonate 8wt%, zinc chloride 3.5wt%,
Sodium chloride 5.5wt%, calcium chloride 6wt%, water 77wt%；
c）Fixing：The tea green-keeping that will be cleaned and after drying；Fixing mode is steam beating, and vapor (steam) temperature is 115 DEG C, and steam kills
Blue or green steam feed is the 1.5wt% vitamin C aqueous solution
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；Color stabilizer is by D-araboascorbic acid sodium, zinc gluconate, lemon
Acid and EDTA-2Na compositions, wherein each component content is, D-araboascorbic acid sodium 13wt%, zinc gluconate 7wt%, citric acid
11wt%, EDTA-2Na 8wt%, water 61wt%；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 8~13 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, after 26 DEG C, pH stand 2.5 hours for 5.0 times
Enzyme deactivation, then it is filtrated to get barley blueberry juice；Compound biological enzyme by cellulase, pectinesterase and pepsin by weight
2：1：0.5 composition；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 26 DEG C of temperature, it is indoor relative
Humidity is to be sterilized after being fermented 25 hours under 81% environment；Then tunning is dried at 96 DEG C, makes the moisture in tunning
Content is 7%, and tea mixture is made；Composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：0.9：1.1
Composition；
h）Extraction：The water of 8 times of volumes of tea mixture is added to tea mixture, is extracted 1.1 hours at 86 DEG C, tea extraction is made
Liquid；
i）Concentration：By tea extract to 11%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
Embodiment 4
A kind of preparation method for the mixing instant tea powder that ferments, comprises the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 20 parts of blueberry, 200 parts of cleaning fluid, color protection
7 parts of agent, 1.2 parts of compound biological enzyme, 13 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 3 hours, is then dried；Cleaning fluid is by bicarbonate
Sodium, zinc chloride, sodium chloride, calcium chloride and water composition, wherein each component content is sodium acid carbonate 10wt%, zinc chloride 4wt%, chlorine
Change sodium 6wt%, calcium chloride 7wt%, water 73wt%；
c）Fixing：The tea green-keeping that will be cleaned and after drying；Fixing mode is steam beating, and vapor (steam) temperature is 120 DEG C, and steam kills
Blue or green steam feed is the 2wt% vitamin C aqueous solution
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；Color stabilizer is by D-araboascorbic acid sodium, zinc gluconate, lemon
Acid and EDTA-2Na compositions, wherein each component content is, D-araboascorbic acid sodium 15wt%, zinc gluconate 8wt%, citric acid
13wt%, EDTA-2Na 10wt%, water 54wt%；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 13 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, gone out after 30 DEG C, pH stand 3 hours for 5.5 times
Enzyme, then it is filtrated to get barley blueberry juice；Compound biological enzyme is by cellulase, pectinesterase and pepsin by weight 2：
1：0.5 composition；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 30 DEG C of temperature, it is indoor relative
Humidity is to be sterilized after being fermented 28 hours under 85% environment；Then tunning is dried at 100 DEG C, makes the water in tunning
It is 9% to divide content, and tea mixture is made；Composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：1：1.2
Composition；
h）Extraction：The water of 10 times of volumes of tea mixture is added to tea mixture, is extracted 1.3 hours at 90 DEG C, tea extraction is made
Liquid；
i）Concentration：By tea extract to 12%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
Technical indicator：
1. average Se content：1.870mg/g
2. average anthocyanidin content：2.319mg/g
3. color and luster：Close to tealeaves primary colors.
It should be appreciated that to those skilled in the art, it can according to the above description be improved or be become
Change, and all these modifications and variations should all belong to the protection domain of appended claims of the present invention.
Claims (10)
1. a kind of preparation method for the mixing instant tea powder that ferments, it is characterised in that comprise the following steps：
a）Stock：Stocked up by following parts by weight：100 parts of tealeaves, 40 parts of barley, 10~20 parts of blueberry, cleaning fluid 150~
200 parts, 5~7 parts of color stabilizer, 1~1.2 part of compound biological enzyme, 8~13 parts of composite zymocyte；
b）Cleaning：Fresh tea leaf after harvesting is put into cleaning fluid and soaked 1~3 hour, is then dried；
c）Fixing：The tea green-keeping that will be cleaned and after drying；
d）Color protection：Color stabilizer is sprayed to the tealeaves after fixing；
e）Crush：By the drying tea leaves after immersion and crushing, fannings is made；By barley pulverization, and add the water of 10 times of its volume
It is stirred, barley liquid is made；Blueberry is crushed, adds the water of 8~13 times of its volume, blueberry juice is made；
f）Enzymolysis：Barley liquid and blueberry juice are mixed and added into compound biological enzyme, gone out after standing 1~3 hour at 20~30 DEG C
Enzyme, then it is filtrated to get barley blueberry juice；
g）Fermentation：Fannings is added in barley blueberry juice, is subsequently added into composite zymocyte, indoors 20~30 DEG C of temperature, it is indoor
Relative humidity is to be sterilized after being fermented 20~28 hours under 75~85% environment；Then tunning is dried at 90~100 DEG C,
It is 3~9% to make the moisture in tunning, and tea mixture is made；
h）Extraction：The water of 6~10 times of volumes of tea mixture is added to tea mixture, it is small that 0.8~1.3 is extracted at 80~90 DEG C
When, tea extract is made；
i）Concentration：By tea extract to 8~12%, filtrate must be concentrated；
j）Dry：Concentration filtrate be spray-dried fermentation mixing instant tea powder is made.
A kind of 2. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
Described cleaning fluid is made up of sodium acid carbonate, zinc chloride, sodium chloride, calcium chloride and water, and wherein each component content is carbonic acid
Hydrogen 5~10wt% of sodium, 2~4wt% of zinc chloride, 4~6wt% of sodium chloride, 5~7wt% of calcium chloride, surplus is water.
A kind of 3. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
Described color stabilizer is made up of D-araboascorbic acid sodium, zinc gluconate, citric acid and EDTA-2Na, and wherein each component contains
Measure and be, D-araboascorbic acid 10~15wt% of sodium, 5~8wt% of zinc gluconate, citric acid 8~13wt%, EDTA-2Na5~
10wt%, surplus are water.
A kind of 4. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
Described compound biological enzyme is by cellulase, pectase and protease by weight 2：1：0.5 composition.
A kind of 5. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
Described composite zymocyte is by yeast rich in selenium, acetic acid bacteria and lactic acid bacteria by weight 1：（0.8~1）：（1~1.2）Group
Into.
A kind of 6. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
In the step c, fixing mode is steam beating, and vapor (steam) temperature is 100~120 DEG C.
A kind of 7. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
In the step c, the steam feed of steam beating is 1~2wt% vitamin C aqueous solution.
A kind of 8. preparation method of mixing instant tea powder that ferments according to claim 1, it is characterised in that：
In the step f, controlled enzymatic hydrolysis pH is 4.5~5.5.
A kind of 9. preparation method of mixing instant tea powder that ferments according to claim 4, it is characterised in that：
Described protease is papain or pepsin.
A kind of 10. preparation method of mixing instant tea powder that ferments according to claim 4, it is characterised in that：
Described pectase is pectinesterase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710893063.8A CN107712172A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method for the mixing instant tea powder that ferments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710893063.8A CN107712172A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method for the mixing instant tea powder that ferments |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712172A true CN107712172A (en) | 2018-02-23 |
Family
ID=61207436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710893063.8A Pending CN107712172A (en) | 2017-09-27 | 2017-09-27 | A kind of preparation method for the mixing instant tea powder that ferments |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712172A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
| CN102273529A (en) * | 2011-07-24 | 2011-12-14 | 马伟光 | Blueberry health preservation tea and preparation method thereof |
| CN105875963A (en) * | 2016-06-02 | 2016-08-24 | 江苏丰年果品种植园有限公司 | Blueberry instant tea preparing method |
| CN105941774A (en) * | 2016-07-21 | 2016-09-21 | 安徽省新旭堂茶业有限公司 | Instant broccoli and lotus leaf tea capable of strengthening brain and bone and preparation method thereof |
| CN106689961A (en) * | 2017-01-22 | 2017-05-24 | 黄心怡 | Preparation method of barley health-care solid beverage |
| CN107156390A (en) * | 2017-06-29 | 2017-09-15 | 周兆平 | The processing method that bamboo grass sophora flower is combined tea powder |
-
2017
- 2017-09-27 CN CN201710893063.8A patent/CN107712172A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
| CN102273529A (en) * | 2011-07-24 | 2011-12-14 | 马伟光 | Blueberry health preservation tea and preparation method thereof |
| CN105875963A (en) * | 2016-06-02 | 2016-08-24 | 江苏丰年果品种植园有限公司 | Blueberry instant tea preparing method |
| CN105941774A (en) * | 2016-07-21 | 2016-09-21 | 安徽省新旭堂茶业有限公司 | Instant broccoli and lotus leaf tea capable of strengthening brain and bone and preparation method thereof |
| CN106689961A (en) * | 2017-01-22 | 2017-05-24 | 黄心怡 | Preparation method of barley health-care solid beverage |
| CN107156390A (en) * | 2017-06-29 | 2017-09-15 | 周兆平 | The processing method that bamboo grass sophora flower is combined tea powder |
Non-Patent Citations (3)
| Title |
|---|
| 迟玉杰: "《食品添加剂》", 30 April 2013, 中国轻工业出版社 * |
| 郑先福: "《植物生长调节剂应用技术（第2版）》", 30 June 2013, 中国农业大学出版社 * |
| 黄友谊: "《茶叶微生物产品学》", 31 August 2017, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493916B (en) | Black tea of secondary fermentation and preparation method and apparatus thereof | |
| CN104222351B (en) | Preparation process for black tea | |
| KR100823036B1 (en) | The cultivation method of fruits having the high content of vitamin and calcium | |
| CN104522160B (en) | A kind of grape composite coating preservative and preparation method thereof | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN1217886A (en) | Tea extract, cake and beverage made by pulverizing tea into slurry | |
| CN106576967B (en) | method for reducing residual pesticide content in fruits and vegetables, composite preparation and application | |
| KR20120093645A (en) | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same | |
| CN110742155A (en) | Production method of fermented broadleaf holly leaf | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| CN101831376B (en) | Method for producing composite date and flower vinegar | |
| CN107712172A (en) | A kind of preparation method for the mixing instant tea powder that ferments | |
| CN107751485A (en) | One kind fermentation mixing instant tea powder | |
| CN102919069A (en) | High-quality milk strawberries and production method thereof | |
| KR101180909B1 (en) | Method for producing honeybee pollen fermented solution with improved flavor and honeybee pollen fermented solution produced by the same | |
| CN106720231A (en) | A kind of preservation method of bamboo shoots | |
| CN107299007A (en) | A kind of biological fruit-vegetable cleaning agent and preparation method | |
| CN102125132A (en) | Complex enzyme for extracting green tea and solution thereof | |
| KR101913277B1 (en) | Fermented vinegar with plum, and manufacturing method thereof | |
| CN105010479A (en) | Needle mushroom biscuits and preparation method thereof | |
| CN108902629A (en) | A kind of non-chemical preservative of fruity soda water | |
| CN109090571A (en) | A kind of passion fruit flavor catsup and preparation method thereof | |
| CN115191528A (en) | Preparation process for rose-flavor grape concentrated juice | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN108685067A (en) | A kind of gumbo pickles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |